Coconut Chutney

COCONUT CHUTNEY is a South Indian delicacy served as a condiment / side dish mostly with Idli, Dosa, Medu Vada's, Bonda's and often with Rice too.  A South Indian version of pesto OR a dip.

I love chutneys, dips, salsa's. Though mere accompaniments these take a dish to altogether an another level of taste. According to me it makes a dish or naah... It is an impression to even the most little detail to a recipe or a dish. 

There are a variety of Chutney's made apart from Coconut chutney's in a South Indian cuisine, Coconut and Rice being the heart and soul almost in every recipe they make. My Mom makes this chutney with loads of tempering which I like so this recipe almost tastes the same but with a few tweeks as mentioned under Step 3. 

INGREDIENTS 

for grinding -

Fresh Coconut OR Coconut flakes - 1 cup

Curry leaves ( optional ) - 10

Cilantro leaves ( optional )  - 10 

Daliya OR Peanuts - 2 tbsp

Yogurt ( optional for a vegan friendly option ) - 2 tbsp

Green chilli - 1 to 2

Salt

Water - as required

Mixer / grinder OR blender

for tempering - ( optional )

Oil - 3 tbsp

Mustard seeds - 1 tbsp

Urad dal - 1 tbsp

Asafoetadia - 1/4 tsp

Curry leaves ( optional )

* I have customized this Coconut Chutney according to our preference AKA My version of making Coconut Chutney with a twist. 

PROCEDURE

Assemble all the ingredients and add to the mixer. Add water as required.  You may keep the consistency thick or thin according to your preference. 

Take out the mix in a serving jar.

Heat oil until extra hot add urad dal, mustard seeds let them properly crackle for a while. Then add asafoetida. Let it cool and add it to the chutney mix.

I omit curry leaves here as I have already added it while grinding. You can also add whole curry leaves during the tempering process as you get in Restaurants. I have seen most people take it aside while eating the chutney, that's also one of the reason of adding it while grinding to get the goodness it offers without throwing it away. 

Some like the coconut chutney as is, some like it with tempering, I like it with loads of tempering. It gives the chutney required crunch. 

Let it crackle properly.

I like coconut chutney chilled so I refrigerate it after making. Serve it with your choice of South Indian delicacies Idli, Dosa, Medu Vada's, Bonda's and even tastes yumm with Tamarind Rice too. 

Our platter today comprises of ( Panchratna Dal Mix ) Multigrain Quinoa BrownRice Dosa with chilled Coconut Chutney and Podi mixed with sesame oil. 

Stay tuned for the Recipe...